A Joyous Announcement!!

Photo by Brad W.

 Friends, I have such wonderful news to share with you.  Next week, my husband and I are scheduled to welcome a precious baby girl via c-section!  There are simply no words to rightfully express our excitement and joy.

It's been a long, emotional and rocky road for us to reach this point, but it will all be worth it the moment we see our daughter's face for the first time.  Feeling her little kicks, jabs and punches has truly been one of the greatest blessings of my life.

I know that you haven't seen me post many recipes lately, and now you finally know why.  As you can imagine, we've had a lot going on, and this mama-to-be just needed a tiny break.  But do not worry my foodie friends, this blog is still incredibly important to me and you will see many, many yummy recipes soon.  I can't wait to be able to share "mommy and me" recipe posts and updates about our little one!  Please keep us in your prayers as the big day approaches - July 16th. 

 The nursery is ready and all that's missing is our little princess!

I sewed a matching quilt, pillows and crib skirt for Baby.  

This Daddy-to-Be cannot WAIT to meet his baby girl!

My sister re-created this painting for us...isn't it beautiful?

My Grandfather hand-made this bench for me when I was little. 
I'm so happy to be able to use it in the nursery.

Blueberry Buttermilk Belgian Waffles

Can I just say that my hubby is THE best?!?  I sure do love him.  This past Valentine's Day, he surprised me with several goodies - and a Belgian waffle maker was among them.  I was so excited to open up the box and give it a whirl.  There are lots and lots of wonderfully thick and fluffy waffles in our (very near) future!

I wanted to start off with a classic recipe - nothing too crazy.  I pretty much love any recipe that incorporates buttermilk, so that seemed like a good place to start.  Belgian waffles are a little more involved than regular ole' pancake batter, but they are totally worth the extra effort.  They still came together pretty quickly, especially with the help of a stand mixer and using the waffle maker was very fun!  I have to admit, I was more than a little excited as I patiently waited for that first waffle to finish baking so that I could open the lid and take a peek at the waffle-goodness.  

These waffles came out even thicker than I thought they would.  They were fluffy and perfectly infused with blueberries and a hint of pure vanilla extract.  A drizzle of maple syrup sent them over the edge!

Bon Appetit, my friends!

Classic Blueberry Buttermilk Belgian Waffles
Adapted from:  Oster

Ingredients:
2 cups all-purpose flour
2 Tbsp cornmeal (optional)
1 Tbsp baking powder
3/4 tsp baking soda
1 tsp salt
3 large eggs, separated
3 Tbsp granulated sugar
1  3/4 cup buttermilk
1/2 tsp pure vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup blueberries

Directions:
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt to blend thoroughly; set aside.

In mixer bowl, beat egg whites until soft peaks form.  Add sugar;  continue beating just until stiff peaks form.  Set aside.

Whisk together egg yolks, buttermilk and vanilla.  Using rubber spatula, stir buttermilk mixture into flour mixture, blending until dry ingredients are moistened.  (There should still be small lumps;  do not over-mix.)  Stir in melted butter.  Fold in beaten egg whites until combined.  

Pour batter onto bottom grid of hot waffle maker; sprinkle batter with fresh (or defrosted frozen) blueberries.  Close waffle maker and bake as directed.

Makes about 5 1/2 cups batter. 

Christmas Giveaway - Christmas All Through the South - Southern Living

  

Photos courtesy of Southern Living

First of all, Merry Christmas everybody!  It's that time of year again...my absolutely favorite.  A time that was so magical as a child, and yet still finds a way to be magical as an adult.  All of the twinkling lights, hot cocoa, holiday movies and music makes my heart happy.  And let's not forget the true meaning of Christmas!

Today, I bring you a truly magnificent Christmas book by the awesome editors at Southern Living - Christmas All Through the South.  When I first received this book to review, I was delighted with the cover.  It's so festive and pretty, and it's made a beautiful display on my kitchen counter this holiday season sitting on its easel.  It's a rather large book filled with gorgeous, full-color photos, which I love.

Photos courtesy of Southern Living

Here's a blurb from the official press release:
"Combining all the elements for which Southern Living is know and revered - food, travel and gorgeous homes - this books is a joyous journey around the region that showcases the unparalleled  hospitality, rich history and larger-than-life celebrations that are the Southern holiday way." 

Photos courtesy of Southern Living

One of my very favorite aspects of the book are the personal stories from all over the region.  Reading through them truly put me in the Christmas spirit.  There's a great Foreword by Rick Bragg, and the book is broken out into 5 Parts:  Joyful Anticipation, Delightful Destinations, Heartfelt Gatherings, Sparkling Celebrations and Festive Recipes.

I particularly loved the photos of Southern homes all decorated for the holidays.  They gave me some wonderful ideas and inspiration for what to do with my own home.  

I found the dessert recipes in this book to be particularly spectacular.  I had to pick my jaw up off the floor after seeing the recipes in the Christmas Morning Brunch and The Grand Finale/Christmas Cakes sections.  The giant stacks and tiers of Hummingbird Pancakes, Italian Cream Pancakes and German Chocolate Pancakes resemble tall layer cakes more than pancakes - a true feast for the eyes!  The Chocolate-Toffee-Gingerbread Cake, Layered Peppermint Cheesecake and Gilded Bourbon-Chocolate Cake had my mouth watering.

Photos courtesy of Southern Living

  
The dinner menus found within each section are also special, and I love that there's a summary of all of these recipes in the back of the book.  It's a well thought-out book that you'll cherish for years to come, for sure.

If you'd like a copy of this great book, please enter my rafflecopter giveaway below...It's super duper easy to cast your entry! 
  Good luck, friends!  :)

Photos courtesy of Southern Living

  IMPORTANT NOTE:  If you enter by leaving a blog comment, don't forget to click the "I Commented" green tab on the rafflecopter widget below.  If you don't, it will not count your entry.

a Rafflecopter giveaway

Mom's Chicken & Dressing

Hand-written recipes are the best.

Who's ready for some Thanksgiving dressing??  Dressing is serious business around here.  Brad excitedly waits ALL year for the wonderful day that dressing graces his dinner plate.  In fact, I have to make 2 separate pans of it at the holidays.  One classic recipe, plus one with sausage added.  That way, there's sure to be plenty for leftovers after the hubbub of the big day is over.

This year, we had an extra special treat when my Mom visited us.  She was in the mood for her famous Chicken & Dressing for dinner, and Brad and I weren't ABOUT to complain.  You see, her dressing is the stuff holiday dreams are made of.  She's made it the same for as long as I can remember, and it's simply fabulous.  Try as I might, I've never been able to pull it off like her.  Mine always turns out differently.  But alas, I watched every step while she made it this time, and I think I've got it!  Hooray!

Also, I love hand-written recipes, and my Mama was nice enough to write down some notes for me to remember.  I've tried to translate these notes into a thorough recipe below.  I have to admit though, part of this recipe is simply magic.  The amounts aren't exact.  Perfection comes with years of making this for family and friends.  This is the sort of thing that's made with love...and you can tell.

Since this recipe makes 2 big dishes of dressing, we baked one right away and froze the other.  It was just as delicious after being frozen!  Simply cover the dressing well with aluminum foil and pop into the freezer (without baking).  When ready to cook, simply defrost and bake as instructed.

Bon Appetit and Happy Thanksgiving, my friends!

Mom's Chicken & Dressing
Source:  My Mama :)

Ingredients:
1  (3-4 lb) chicken
1 (24 oz) bag Alabama King fine corn meal
1 onion, diced
2-3 hard boiled eggs, diced
1 stick butter, plus 3 Tbsp
Salt & Pepper, to taste
A dash of love :)

Directions:
Preheat oven to 350 F.  

Wash chicken well.  Place the chicken in a large stock pot, and cover with water.  Generously season with salt, pepper, and 3 Tbsp butter.  Cover and bring to a boil over high heat.  Set the lid at an angle so steam can escape from pot. Lower heat to gentle boil and cook for 1-1 1/2 hours, adding more water as needed.  Once meat is falling off the bone, remove chicken from broth to a cutting board and let cool, reserving the broth.  Discard the skin and remove meat from the bone, shredding as you go.  Discard the bones.

While chicken cooks, pour cornmeal into a large bowl.  Season with salt.  Slowly add warm water, stirring constantly, until you reach a thick, pourable batter consistency.   Pour into a greased 9x11 baking dish, and bake for 1 - 1  1/2 hours, or until golden brown.

Cook's Secret Tip:  While the cornbread is cooling and still in the baking dish, pour about 2 cups of the reserved, hot chicken broth right over the cornbread.  This will make it much easier to remove from the pan later!

Once cornbread has cooled, crumble and pour into a very large bowl.  Begin pouring the hot broth over the crumbled cornbread and knead with your hands.  Continue adding more broth and mixing with your hands until you reach a consistency sort of like mashed potatoes (not too thick).  This is the tricky part - You don't want the dressing to be dry, but don't make it too soupy.

Add onions, eggs and all of the shredded chicken to the bowl, stirring well.  Season with salt & pepper.

Pour mixture into two greased 9x11 baking dishes.  Slice the remaining 1 stick of butter into thin slices, placing all over the top of the dressing.

Bake at 350 F for approximately 1 hour, or until golden brown and bubbling.

Enjoy!

NOTE:  This dressing freezes beautifully!  Cover well with aluminum foil before placing in the freezer.  When ready to cook, simply defrost and bake as instructed.

Here's a favorite of me and my mom on my wedding day.

Apple Cinnamon Bread

 

You won't find any tricks here today...only treats!  Hopefully your costumes are ready and bowls of candy wait by the front door in preparation for tonight's festivities.

I've seriously been craving something baked with apples and cinnamon lately, thanks to the arrival of my very favorite season.  Fall, I heart you.

This bread was fabulous.  It was perfectly sweet, packed with fresh apples and delightfully cinnamon-y.  It's easy to make and will infuse your entire home with delicious wafts of goodness.

I repeat, delicious wafts of goodness, people.  :)

It was hard for us to wait until the photos were taken before devouring this loaf.  You'll love it, too!  The next time I bake this (and there WILL be a next time!) I'm thinking about mixing the apples throughout the batter before it goes into the loaf pan, and then using the technique below to create the cinnamon/sugar swirl.  I think the bread would be equally fantastic with apples throughout, instead of just in the middle and on top.

Happy Halloween!

Bon Appetit, my friends.

Apple Cinnamon Bread
Adapted from:  The Happier Homemaker

Ingredients:
½ cup packed brown sugar
1½ teaspoon ground cinnamon
⅔ cup white sugar
½ cup butter, softened
2 eggs
2 teaspoons vanilla extract
1½ cups all-purpose flour
1½ teaspoons baking powder
½ cup milk
2 large apples, peeled and finely chopped

Directions:
Preheat oven to 350 degrees.  Grease and flour a 9 x 5-inch loaf pan.

Mix brown sugar and cinnamon together in a bowl and set aside.  In a stand mixer, combine white sugar and butter until smooth.  Add eggs and vanilla and continue to beat on medium speed until combined.  Add flour and baking powder, then milk.   

Pour half the batter into the prepared pan.  Cover with half of the apples, patting apples into batter with the back of a spoon.  Sprinkle with half of the sugar and cinnamon mixture.
 
Pour the remaining batter over the apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.  Pat topping into the batter with the back of a large spoon.
 
Bake for 50-60 minutes or until toothpick inserted in the middle of the loaf comes out clean.

Creole Shrimp & Sweet Potato Grits

Well, my food photography studio is finally back up and running after a short hiatus following our move...I'm so excited to get the blog posts flowing again.  I've even got a window in the studio that has gorgeous natural light, so I'm looking forward to experimenting with that.

This delicious seafood dinner graced our table last night.  Shrimp & Grits has long been a favorite of ours, but I love recipes that put a new twist on stand-by favorites.  The sweet potato grits are what originally caught my attention.  

I used an apple-smoked gouda cheese in the grits, which paired with the mashed sweet potatoes perfectly.  It gave the grits a wonderfully cheesy, smoky flavor, and the sweet potatoes infused the grits with super food nutrients.

This is an easy dish to prepare and left us plenty of time to enjoy our new fire pit after dinner.  My sweet hubby built a fire pit for me recently, and we love spending time around it roasting marshmallows and making smores.  It doesn't get any better than that on a chilly fall evening!

Bon Appetit, my friends!

Creole Shrimp & Sweet Potato Grits
Adapted from:  Southern Living

Ingredients:
2 cups milk
1 cup uncooked regular grits
1 tablespoon Creole seasoning
2 pounds large raw shrimp, peeled and deveined
2 garlic cloves, minced
1 tablespoon canola oil
3/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon lemon zest
1 cup cooked, mashed sweet potatoes
1 cup (4 oz.) shredded smoked Gouda cheese
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon freshly ground pepperGarnish: fresh cilantro sprigs

Directions:
Bring milk and 1 1/2 cups water to a boil in a large saucepan over medium-high heat; gradually whisk in grits. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened.

Meanwhile, sprinkle Creole seasoning over shrimp. Sauté garlic in hot oil in a large skillet over medium-high heat 30 seconds. Add shrimp, and sauté 3 minutes or until shrimp are almost pink. Add green onions and next 2 ingredients, and sauté 3 minutes.

Stir potatoes and next 4 ingredients into grits. Serve shrimp mixture over sweet potato grits.

Purple (Blackberry Buttermilk) Pancakes, Cutie Pies & Pink Roses

I promise I haven't completely fallen off the blogosphere!  This year has been insanely crazy on so many levels.  In July, we moved into a new home, so we've been busy setting up house and decorating.  I'll have to share some photos of my new kitchen with you in my next post.  

Because of all the packing, moving and disarray, my food photo studio has yet to be re-assembled in the new house.  It's coming VERY soon, though!  Then, I'll be back up and running in full force.  Because you know what?  I've missed you guys! :)

Throughout all the moving chaos, my nieces and I have carried on our tradition of Sunday morning breakfast goodies after a sleep-over.  One such morning involved Purple (err, Blackberry!) Pancakes and hand-picked knock-out roses from the new garden.  I thought I'd have some fun and change up my favorite Buttermilk Pancake recipe with some chopped blackberries.  They added such a terrific color, that these photos don't even do them justice.  They were just as much fun to eat, as they were to make.

While I was busy in the kitchen whipping up these pancakes, Brad took the girls out into the garden to pick some roses.  They came back in proudly showing off their new hair accessories (the girls...not Brad..Hah!), while carrying a cute little bouquet for me to display in the kitchen.  It was a perfect morning.

Bon Appetit, my friends!

  
Blackberry Buttermilk Pancakes

Adapted from:  The Ultimate Southern Living Cookbook by Julie Fisher Gunter

Yield:  18 (4-inch pancakes)

Ingredients:

2 cups all-purpose flour

2 1/2 tsp baking powder

1 tsp baking soda

3/4 tsp salt

2 tbsp sugar

2 large eggs, lightly beaten

2 cups buttermilk

1/4 cup vegetable oil

1 heaping cup of fresh blackberries, roughly chopped

Maple syrup

Directions:

Combine first 5 ingredients; stir well.

Combine eggs, buttermilk, and oil in a bowl;  add to flour mixture, stirring just until dry ingredients are moistened.  Stir in blackberries.

For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle.  Cook pancakes until tops are covered with bubbles and edges look cooked;  Turn and cook other side.  (Store unused batter in a tightly covered container in refrigerator up to 1 week.  If refrigerated batter is too thick, add milk or water to reach desired consistency.)

Serve pancakes warm with butter and maple syrup.

Giada's Lemon Bundt Cake with Chocolate Glaze and Candied Lemon

Ahh, the joys of baking.  It's my therapy.  :)

Today, I'm bringing you a gorgeous, mouth-watering concoction that you will love.  This beautiful, lemon-flavored bundt cake is smothered in a delectable chocolate glaze that falls over the edges and wraps the entire cake in an oozy, goozy hug.  The cake itself is studded with little bits of candied lemons that give it both a satisfying and surprising twist with each bite.

This cake is so unexpected, thanks to the lemon.  Yet, somehow, the flavors are perfect together.  The addition of buttermilk in the cake batter helps to keep it moist and lends a wonderful texture.  I love baking with buttermilk and substitute it into all kinds of recipes whenever I can.  

Although the recipe might seem a little long, I promise it's not complicated.  It would be an ideal baking session for a lazy weekend afternoon, when you can take your time and enjoy the process.  A few tips to keep in mind would be to not cut the lemon slices too thin, and don't cook them longer than the recipe calls for. 

This cake was a big hit around our house, and I'll definitely be making this little gem again.

Bon Appetit, my friends!  :)

Lemon Bundt Cake with Chocolate Glaze and Candied Lemon
Adapted from:  Giada De Laurentiis

Ingredients:
Candied Lemon:

1 1/2 cups sugar
1 1/2 cups water
2 lemons, sliced into 1/4-inch-thick rounds

Cake:
Nonstick vegetable oil spray
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 eggs, room temperature
1 cup buttermilk, room temperature
1 teaspoon pure vanilla extract
Zest of 2 lemons
1/4 cup fresh lemon juice (about 2 lemons)
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt

Chocolate Glaze:
1/2 cup bittersweet chocolate chips
1/2 cup whipping cream

Directions:

For the candied lemon: Combine the sugar and water in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Add the lemon slices and simmer until tender, 5 to 8 minutes. Transfer to a wire rack to drain. Let cool to room temperature, about 15 minutes. Finely chop the candied lemon slices. Set aside.

For the cake: Preheat the oven to 350 degrees F. Lightly spray a nonstick Bundt pan with vegetable spray.

In a stand mixer fitted with a paddle attachment or using a hand mixer, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed. On low speed, slowly add the buttermilk and the vanilla. Stop the mixer, add the lemon zest and juice, and mix to incorporate. With the mixer on low, add the flour, one cup at a time, until combined. Finally, add the baking powder, baking soda and salt. Raise to medium speed and mix for 1 minute, until the batter is fluffy and smooth. Mix in the chopped candied lemons. With a spatula or wooden spoon, transfer the batter to the prepared Bundt pan and smooth out the top. Set the pan on the middle rack of the oven and bake until golden and a cake tester comes out clean, about 50 minutes. Let the cake cool on a wire rack for 30 minutes before turning it out onto a plate.

For the glaze: Place the chocolate chips in a medium bowl. Bring the cream to a simmer in a small saucepan over medium-high heat. Once bubbles have formed around the edges of the cream, pour it over the chocolate. Whisk the cream and chocolate together until smooth. Pour the glaze over the Bundt cake, using a spatula or spoon to push the glaze down the sides and center of the cake.

Candied Lemon Slices

Kale, Mushroom & Tomato Saute with Polenta

Simple weeknight meals are something that I'm always on the lookout for.  After all, it's way too easy to get in a routine of making the same old things every week (I'm totally guilty of this!).  This meal from Whole Foods Market is a great example...It's one of their highest rated recipes on their website, plus it looked super easy.  So, I decided to give it a try.

I'm a big fan of kale lately, so it's no surprise I was drawn to this recipe.  I jokingly say that I'm going to turn green one day from eating it so much.  I mean, it IS healthy!  :)  I love it, because it's pretty versatile and has a great flavor.  The ingredients for this meal are also inexpensive, and I ended up with LOTS of extra kale from the 32oz bag to use in other recipes.

This dish did indeed  come together quickly.  It's as simple as sauting a skillet full of mushrooms, sun-dried tomatoes, garlic and kale.  Then, slices of polenta are quickly sauted in a separate skillet until golden.  Easy peasy.  You can have dinner on the table in less than 30 minutes, from start to finish.

Of course, the first question out of my husband's mouth when I placed his plate in front of him was, "But, where's the meat?!?"  That silly man.  I should have known.  If your hubby is anything like mine, crumbled bacon would make a perfect add-on to this quick dinner.

Bon Appetit, my friends!

***This post is brought to you by the great folks at Whole Foods Market.***

Kale, Mushroom & Tomato Saute with Polenta
Adapted from:  Whole Foods Market

Ingredients:

2 tablespoons olive oil, divided
1/2 pound sliced button mushrooms
Salt and pepper
8 oil-packed sun-dried tomatoes, drained and roughly chopped
2 cloves garlic, finely chopped
1 bunch kale (about 3/4 pound), stemmed and roughly chopped
1 (18-ounce) roll precooked polenta, cut into 8 rounds
1/4 cup grated Parmesan cheese (optional)

Directions:

Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and garlic and cook another 2 minutes. Stir in kale and 1/4 cup water, cover, reduce heat to medium low and cook until kale begins to wilt, about 2 minutes. Toss well, season with salt and pepper, cover and cook until wilted, about 2 minutes more. Cover and set aside.

Heat remaining 1 tablespoon oil in a large nonstick or cast iron skillet over medium high heat. Arrange polenta in skillet in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides, 5 to 6 minutes total. Transfer polenta to a paper towel-lined plate as done.

Arrange polenta on plates, spoon kale and mushroom mixture over the top, garnish with cheese and serve.

Chocolate Chip Buttermilk Pancakes

I just love it when my little nieces spend the night.  We always have such a fun time.  The last time they both spent the night with us, we drug the telescope out of retirement and gazed up at space, while the cicadas hummed and sang from the trees all around us.  They learned all about the craters on the moon, Saturn's rings, constellations and Mars.  Talk about a picture perfect summer evening!

We have a tradition of waking up on Sunday morning and baking something fun together.  I've written about the Buttermilk Biscuits and Chocolate Chip Muffins we've made before here on the blog.  Well, these gorgeous, mouth-watering pancakes are the results of one such recent sleep-over.

These pancakes are amazingly easy, yet so delicious you'll go back for seconds (okay, maybe thirds!).  I mean, who can resist a breakfast that's filled with ooey gooey chocolate chips and is covered with sweet syrup?!?

Bon Appetit, my friends!

Chocolate Chip Buttermilk Pancakes
Adapted from:  Better Homes and Gardens New Cookbook, pg. 137

Ingredients:
1  3/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, slightly beaten
1  1/2 cups buttermilk
3 tablespoons canola oil
3/4 cup semi-sweet chocolate morsels
Strawberries & Blueberries (optional)
Desired syrup

Directions:
In a large bowl, stir together flour, sugar, baking powder, baking soda and salt.  In another bowl, use a fork to combine egg, buttermilk and oil.  Add egg mixture all at once to flour mixture.  Stir just until moistened (batter should be slightly lumpy).  Stir in chocolate chips.

For each stand-size pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary.  

Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry.  Serve warm.  If desired, top with syrup.